Beyond Chutney: The Sambols of Sri Lanka

image courtesy Felix Krohn
049190b8 seeable

Taught by Drake Page

Drake Page founded and operates The DP Chutney Collective located in Greenpoint, Brooklyn. His chutneys, ketchups and relishes are available in stores nationally and have been featured in the New York Times, Food & Wine magazine, Daily Candy, Tasting Table and on NPR. 


This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

If it's getting too chilly for you, add some tropical heat to your meals! Somewhere between Condiment and miniature Side Dish, an infinite variety of sambols add spice and zing to all Sri Lankan meals. Similar to Indian chutneys, sambols are characterized by a liberal use of chilies and wide range of flavors - sweet, hot, sour and salty. Often all at the same time!

As well as preparing tomato, coconut, jackfruit, mint and dried chile sambols, we'll discuss the cuisine of Sri Lanka in general and its Indian, Portuguese and African influences and how you can incorporate these sambols into any Western meal. You'll need something to scoop up all your hyper-flavored creations so we'll also learn to make cooling Sri Lankan coconut/rice flour flat breads.

Cancellation policy